Over the last year or so, I have really learned to love cooking. It’s moved past simply a means of survival and become an expression and stress release for me. As I’m getting more involved in cooking, I’ve tried to challenge myself by using new ingredients, new techniques or making recipes I’ve always thought were too hard. One day, I decided I wanted to make a souffl?. I barely knew what a souffl? was but I randomly decided to make one.
Then I was given a copy of Sharing Morocco by Ruth Barnes to review and there it was, a fantastic recipe for raspberry souffl?. If you’ve ever been scared to make a souffl? or thought they were hard to make, fear not. This recipe is so easy to make!
Raspberries have always been a favorite fruit of mine to eat and have recently become a favorite to bake with as well. The way the colors tend to bleed over onto the side of the baking dishes, the slight tartness of them even with sugar, I have really loved using them in recipes. So for my first souffl?, there was no more perfect recipe than a raspberry souffl?.
Souffl?s are a pretty crazy dessert. They rise over the top of their baking dish and look like they could topple over, but they never do! And as soon as you bring them out of the oven, they slowly begin to sink back into the dish. I’ll be honest, that makes photographing them more difficult as time is so precious!
As I said, if you’ve thought to yourself that souffl?s are too hard, trust me, they’re not! Really, even if you’re not an experienced chef, you can try this and succeed!
I’m so intrigued by learning to cook food from different regions. I never knew that a raspberry souffl? could be considered Moroccan style, but I’m glad that I’ve now been exposed to some fabulous recipes. A few other recipes from Sharing Morocco are Chocolate Baklava, Honey Pastry Cigars and Grilled Rainbow Pepper Salad. I can’t wait to try some of the other recipes. For this one, I didn’t use rose water but instead just used regular water and it worked just fine!
- 1 pint (12 ounces) fresh raspberries
- 1 plus 3 tablespoons sugar
- 1 teaspoon rose water
- 6 egg whites
- 2 ounces (½ stick) butter
- Preheat the oven to 400 degrees.
- In a blender, place the raspberries and 1 tablespoon of the sugar. Blend until the raspberries are pureed.
- Add the rose water to the puree, mix well, and pour into a mixing bowl.
- In a separate large bowl, slowly beat the egg whites with a handheld electric mixer for a few minutes. Then add the remaining 3 tablespoons sugar. Increase the speed to high and beat until the mixture forms stiff peaks.
- Fold the egg whites gently into the raspberry mixture until fully blended.
- Lightly butter 6 cocottes or ramekins.
- Divide the mixture between the cocottes or ramekins and level the tops with a spatula.
- Place in the oven on top of a baking sheet and bake for 13 to 15 minutes or until the souffles rise.
- Serve immediately.
Amount Per Serving: Calories: 0Total Fat: 0g
These little souffl?s would be perfect for Valentine’s Day or another romantic occasion. If you only want two of them, just third the ingredients and you’re good to go!